Hunklich Cherry Filled Pastry Food

CHERRY STRUDEL RECIPE

Steps:

• Preheat the oven to 410F/210C and line a large baking tray with a silicone mat.
• Place cherry pie filling, vanilla, sugar and ground arrowroot/cornstarch into a medium sized bowl and mix until smooth.
• Place one sheet of filo pastry onto your baking sheet, longest edge facing you, then brush lightly with melted butter. Lay the next sheet on top, then brush lightly with butter. Repeat until you have layered all 5 sheets of filo pastry. On your final sheet of pastry, brush lightly with butter again.
• Place cherry pie filling along the longest edge, about 1/2 inch away from the edge, neatly in a line, leaving a 1 inch gap at either end. (You may not need all of the cherry pie filling; I had a couple of tbsp leftover.)
• Take the 1/2 inch gap you left nearest you and gently fold over the cherry pie filling. Then gently continue to roll your strudel up until you get to the end. Hopefully you will end up with the seam side down on the baking tray, if not you will need to flip it. It will be fragile, so be careful! I used a spatula to lift half of it up, then placed a hand under there, then used the spatula again to help hold the other end, then I flipped it, so the seam was on the baking tray.
• Fold your ends underneath the strudel, then lightly brush with your beaten egg.
• Slash across your strudel a few times (just to allow some steam to exit!) and then place in the oven for 15-20 minutes, until golden and crisp and the filling is bubbling.
• Leave to cool for at least 45 minutes before slicing into 8 and serving. I dusted my strudel lightly with icing sugar before cutting.

HUNKLICH CHERRY FILLED PASTRY

Steps:

• Pastry dough: Dissolve yeast in 1/4 cup of the warmed milk, along with 1-2 tsps of the sugar; set aside for 5-10 minutes or until frothy.
• Combine remaining warmed milk in a large bowl and mix with remaining sugar,melted butter, eggs,salt, and finally the yeast mixture.
• Add enough flour to make a soft dough that forms into a ball- you may not need all of it.
• Knead dough on a board dusted with some of the remaining flour until it is smooth and elastic.
• Place dough into an oiled bowl and flip over once to grease top, cover with a lightly greased sheet of plastic wrap and let rise until doubled.
• Punch down dough, recover, then let rise until doubled again (unless you are making two pastries, divide dough in half before rising again and save second half for another use).
• Roll out dough into a large rectangle on floured board to a 1/4" thickness to fit an 11"x11" pan.
• Place dough into pan and let rise 15 minutes.
• Filling:.
• Combine milk, water and sugar in a saucepan and bring to just a boil,stirring constantly.
• SLowly stir in farina and cook for 2-3 minutes, then remove from the heat and let cool.
• When it has cooled to room temp, add the 2 whole eggs and vanilla.
• Spread this mixture over the dough in the pan after it has risen for the third time (after the 15 minute rise).
• Spread cherries evenly over this mixture, sprinkling some of the reserved juice on top as well.
• Sprinkle with some sugar as well, to taste.
• Mix together the egg yolks, sour cream, and about 2 Tbsp sugar, or to taste.
• Pour evenly over the cherries and pop the whole thing under a broiler for a few minutes.
• Remove from broiler, set oven temp to 350 F and when the oven is at the correct temp, return the pan to the oven and bake for approximately 25 minutes.